Salmon Teriyaki with Butter Cauliflower Rice

Serves 2

INGREDIENTS

1/4 cup soy sauce

1/4 cup molasses or brown sugar

1 tbsp rice wine vinegar

2 tsp corn starch

2 garlic cloves, minced

1/4 tsp ground black pepper

2 salmon fillets

Baby asparagus 

Sesame seeds

Sliced green onions

METHOD

In a small bowl, whisk together the soy sauce, molasses, vinegar, corn starch, garlic, and pepper. 

Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag and seal it. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for 1 hour. 

Preheat the oven to 175ºC. 

Spray an oven-proof dish with oil and place the asparagus and salmon skin side down on it. Place the dish in the oven and cook for 11-12 minutes, until the salmon is flakey. The cooking time will depend on the thickness of the salmon fillets and how you like them.

As the salmon cooks, make the glaze by adding the remaining soy sauce mixture to a small saucepot. Bring the liquid to a boil, then reduce to a simmer. Let it simmer for 3 to 4 minutes until the sauce has reduced and thickened. Remove it from the heat.

Brush the cooked salmon with the teriyaki glaze and serve sprinkled with sesame seeds and green onions 

Serve with garlic butter cauliflower rice or white rice.

Bon appétit! Served on my “Piano” dinner plate.